Strawberry-Banana Trifle
Timon Bernstein
ingredients
- 1 (8 oz.) carton vanilla low-fat yogurt
- 1 (3.4 oz.) package banana instant pudding mix
- 2 cups skim milk
- 1/3 cups strawberry jam
- 1 tablespoon dry sherry
- 8 oz. angel food cake, cut into 3/4 inch cubes and divided
- 1 cup strawberries, sliced
- 1 cup bananas, sliced
directions
- 1
1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a bowl, using a rubber spatula.
- 2
2. Combine pudding mix and milk, stirring with a wire whisk until blended. Stir drained yogurt into pudding mixture; set aside.
- 3
3. Combine jam and sherry, stirring with a wire whisk until blended; set aside.
- 4
4. Arrange half of cake cubes in a 2-quart trifle bowl. Spread half of pudding mixture over cake cubes. Drizzle jam mixture evenly over pudding.
- 5
5. Mix together sliced strawberries and bananas. Arrange 1 cup of fruit mixture over jam mixture. Repeat layering procedure with remaining cake, pudding and fruit.
Source: Jan
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